Prosciutto, Cantaloupe and Butter Sandwich with Basil Drizzle

Deselect All

Basil Drizzle:

2 cups loosely packed fresh basil leaves

1 cup fresh parsley leaves 

1/2 teaspoon kosher salt 

1/4 teaspoon crushed red pepper flakes 

1 clove garlic, crushed and peeled 

Juice of 1/2 lemon (about 2 tablespoons) 

1 Calabrian chile 

1/2 cup extra-virgin olive oil 

Prosciutto, Cantaloupe and Butter Sandwich:

8 tablespoons good-quality salted butter, softened

One 16- to 18-inch baguette, split and warmed 

6 ounces thinly sliced prosciutto 

1/4 peeled and seeded ripe cantaloupe, very thinly sliced (a vegetable peeler works well)